Vegan Socca
Socca is a beloved street food from the French Riviera and Mediterranean coast — a simple, rustic flatbread made only from chickpea flour, water, olive oil, and salt. It cooks up with a golden, lacy, crispy crust and a soft, tender, nutty interior. Naturally gluten‑free and 100% vegan, it is delicious eaten plain, sprinkled with herbs and spices, or served alongside salads, dips, and stews.
Shared by clever
Time
45 min
Serves
3
Difficulty
easy
đź›’ Ingredients
- 150g chickpea flour (besan),, 250ml warm water
- 2 tbsp extra virgin olive oil (plus extra for the pan)
- ½ tsp fine sea salt,, ½ tsp cracked black pepper
- ½ tsp dried rosemary, thyme, or za’atar (optional)
- Fresh parsley or chilli flakes for serving
👩‍🍳 Instructions
- 1
Make the batter: Sift chickpea flour into a bowl. Slowly whisk in warm water until completely smooth with no lumps. Stir in salt, pepper, herbs, and 1 tablespoon of olive oil.
- 2
Rest: Cover and let the batter sit at room temperature for at least 30 minutes — this allows the flour to absorb water and ensures a better texture.
- 3
Heat the pan: Preheat your oven to 230°C / 450°F. Place a 20–25cm cast‑iron skillet or baking tin inside with the remaining olive oil, and let it get very hot for 5–7 minutes.
- 4
Bake: Carefully remove the hot pan, swirl the oil to coat the base, then pour in the batter. Return immediately to the oven and bake for 8–12 minutes, until the edges are deep golden and crispy, and the top is dotted with brown, lacy spots.
- 5
Serve: Slice into wedges while warm, sprinkle with extra salt, herbs, or chilli flakes, and enjoy immediately.